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File in: Fish, Entree

Clams with Tomato

Serves 2-3

  • 1 14oz can tomatoes (whole)
  • 3 cloves garlic (minced)
  • 3 tbsp. olive oil
  • 1 cup water
  • 0.5 cups dry vermouth
  • 1 tsp. mint (minced)
  • 1 tsp. parsley (minced)
  • 12 cherrystone clams
  • Tabasco sauce, to taste

Sautée garlic in oil until dark golden-brown. Crush tomatoes (save liquid from can) and add to garlic/oil, along with water, vermouth, mint, and parsley. Bring to boil. Season to taste with Tabasco. Add clams, cover, and cook until clams open. Goes well with rotini. Reserve leftover broth for other uses if you're a handy cook.